Prep 25 min
Total 2 hours 10 min
Makes 30 cookies



1 cup
all-purpose flour
1 cup
whole-wheat flour
2 1/2 tsp
2 1/2 tsp
ground ginger
1/2 tsp
ground cardamom
1/2 tsp
ground cloves
1/4 tsp
ground nutmeg
1/4 tsp
white or black pepper
1/2 tsp
1/4 tsp
2/3 cup
unsalted butter, softened
1 cup
packed dark brown sugar
1 1/2 tbsp
sliced almonds


  • WHISK both flours, spices, baking soda and salt in a bowl.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl, until fluffy, about 3 min. Beat in egg. Reduce speed to medium-low and beat in flour mixture until just combined.
  • TRANSFER dough to a surface and knead until smooth, about 15 times. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • ROLL dough on a lightly floured surface to a scant ¼-in. thickness. Cut out shapes using 2 ½-in. cookie cutter, rerolling scraps and refrigerating as needed. Place cookies on prepared sheet and chill for 15 min.
  • LIGHTLY brush dough with water and gently press almonds to adhere. Bake until edges are browned, 14 to 15 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.

Kitchen Tip: Invest in a pastry brush with natural bristles to ensure even coating over speculaas cookies.

  • Visit our Holiday Cookies page for 160 recipes


Calories 95, Protein 1 g, Carbohydrates 13 g, Fat 5 g, Fibre 1 g, Sodium 43 mg.
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